Ah, pasta e fagioli! Classic Italian comfort food. Here’s a clear, hearty recipe for a traditional Pasta e Fagioli Soup:
Ingredients (serves 4–6)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 (14 oz / 400 g) can diced tomatoes
- 1 (14 oz / 400 g) can cannellini beans (or borlotti), drained and rinsed
- 4 cups (1 liter) vegetable or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup small pasta (ditalini or elbow macaroni)
- Fresh parsley, chopped, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Sauté the base:
In a large pot, heat olive oil over medium heat. Add onion, carrot, and celery. Cook until soft, about 5–7 minutes. Add garlic and cook 1 more minute until fragrant. - Add tomatoes and beans:
Stir in the diced tomatoes (with juices) and beans. Cook for 2–3 minutes. - Add broth and seasonings:
Pour in the broth, add oregano, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes to let flavors meld. - Cook the pasta:
Add the pasta to the soup and cook until al dente, usually 8–10 minutes depending on the pasta type. Stir occasionally to prevent sticking. - Adjust seasoning:
Taste and adjust salt and pepper as needed. - Serve:
Ladle into bowls, garnish with chopped parsley and a sprinkle of Parmesan. Drizzle with a little olive oil if desired.
💡 Tips:
- For a creamier texture, mash a few beans against the side of the pot before adding pasta.
- You can use dried beans, but they need to be soaked and cooked in advance.
- Leftovers taste even better the next day!
If you want, I can also give you a quick 30-minute version that’s even more weeknight-friendly but still authentic. Do you want me to do that?
